Diwali Mixed Sweets Platter (Besan Ladoo, Coconut Barfi and Cashew Fudge)
Why this recipe works
- Shared aromatic base: Freshly ground cardamom ties the three sweets together while still allowing the coconut, chickpea flour and cashew flavours to stay distinct.
- Varied textures: The platter balances soft rolled ladoo, chewy coconut barfi and smooth cashew fudge for a more interesting sweets selection.
- Good for planning ahead: The sweets firm as they cool and keep well chilled, making them practical for festivals, gifting or entertaining.
Get the most out of this recipe
Timing notes
- Let the set sweets firm properly: The barfi and cashew fudge need time to cool before cutting; slicing too early can give uneven edges.
- Serve slightly softened: Chilled sweets are firmer, but bringing them towards room temperature before serving gives a softer texture and fuller aroma.
- Work in stages: Making the barfi first gives it time to set while the ladoo mixture cools and the cashew fudge is cooked.
Texture tips
- Grind the cashews carefully: Stop once the cashews become a fine meal; taking them too far can release oil and make the fudge heavy.
- Cook until the fudge holds its shape: The cashew mixture should pull away from the pan and leave a clean trail when dragged with a spatula.
- Cool before stacking: Let the cut sweets firm fully before storing in layers, using baking paper between them if needed.
Common mistakes
- Roasting the besan too quickly: Chickpea flour can scorch before it tastes properly toasted, so keep the heat low and stir steadily.
- Shaping ladoo when too cold: The ladoo mixture holds together best when slightly warm; if it turns crumbly, warm it gently and mix again.
- Taking the cashew fudge too far: Once it forms a cohesive paste and leaves the pan cleanly, stop cooking to avoid a dry, crumbly finish.
Make-ahead tips
- Make the platter in advance: These sweets can be made ahead and stored in an airtight container, which makes them useful for Diwali hosting or gifting.
- Chill for cleaner pieces: Refrigerating firms the barfi and fudge, helping them cut neatly before arranging on the platter.
- Freeze for longer storage: Freeze the finished sweets in a sealed container, then defrost overnight in the fridge before serving.
Equipment you'll need
Ingredients
Besan ladoo
Coconut barfi
Cashew-style fudge
To finish
Instructions
- Lightly crush the cardamom pods in a mortar, then pick out the seeds and grind them to a fine powder. Set aside; you will use this across all three sweets.
- Make the coconut barfi first: warm the condensed milk in a saucepan over low heat, then stir in the desiccated coconut and ghee. Cook, stirring constantly, for 6 to 8 minutes until the mixture turns glossy and starts to leave the sides of the pan.
- Stir in the rose water, saffron and a pinch of the ground cardamom, then cook for 1 minute more. Press into a small baking dish in an even layer and set aside to cool and firm up.
- For the besan ladoo, melt the ghee in a nonstick pan over low heat. Add the chickpea flour and cook gently, stirring and scraping the base, for 18 to 22 minutes until deeply aromatic and a shade darker, without letting it catch.
- Tip the roasted flour into a mixing bowl and let it cool until just warm to the touch. Stir in the caster sugar, salt and a generous pinch of the ground cardamom until evenly combined.
- While the ladoo mixture cools, make the cashew-style fudge: grind the cashew nuts to a fine meal, stopping before it turns oily. Put the milk and caster sugar in a saucepan over medium heat and simmer, stirring, until the sugar dissolves and the syrup looks slightly thickened, about 6 to 8 minutes.
- Lower the heat and stir in the ground cashews and ghee. Cook, stirring constantly, for 6 to 10 minutes until the mixture becomes a thick, smooth paste that pulls away from the pan and holds its shape when you drag a spatula through it.
- Spread the cashew fudge into the same dish beside the barfi, or into a second dish, and smooth the top. Leave both to cool until firm enough to cut, about 20 minutes at room temperature.
- Shape the ladoo: while the mixture is still slightly warm, press and roll into small balls. If it feels crumbly, warm it briefly by placing the bowl over a pan of barely simmering water and mix again until it holds together.
- Chop the pistachios and sprinkle over the set barfi and cashew fudge, pressing lightly so they adhere. Cut the barfi and fudge into neat squares or diamonds, then arrange with the ladoo on a serving platter.
Recipe notes
Tips
- Keep the heat low when roasting the chickpea flour; steady stirring prevents scorching and gives the ladoo their deep, toasty flavour.
- For the cashew fudge, stop cooking as soon as it forms a cohesive mass and leaves the pan cleanly; overcooking can make it dry and crumbly.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised whole milk.
Substitutions
- Replace Rose Water with 0.5 tsp extra ground seeds from the Green cardamom pods for a more cardamom-forward finish.
- Replace Pistachios with extra Cashew nuts for topping if you want a single-nut platter.
Storage
- Refrigerate up to 7 days
- Store the sweets in an airtight container, separating layers with baking paper if stacking. Chill for a firmer texture, then bring to room temperature for 20 to 30 minutes before serving. Freeze in a sealed container for up to 1 month; defrost overnight in the fridge.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 35min (55min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk Tree nuts
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